Mini Chicken Pot Pies

Instructions

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1. - Preheat oven to 375°F. Prepare mini muffin pan with vegetable pan spray.
2. - Cut 48 2-3/4 inch circles out of pie crusts. Fit dough circles mini muffin pans. Prick bottoms of dough with fork. Bake 13-15 minutes, rotating pan halfway through baking, or until crusts are golden brown. Cool in pan on cooling grid 5 minutes; remove to cooling grid and let cool.
3. - In large skillet, melt butter over medium-high heat. Add frozen peas and carrots and frozen onions; cook 3-4 minutes or until thawed. Add chicken; cook 2-3 minutes or until heated through. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in chicken broth and bring to a simmer. Cook 6-8 minutes until thick, stirring often. Stir in 1 tablespoon parsley and pepper. Let cool 5 minutes.
4. -

   Spoon mixture into prepared pie shells. Sprinkle with remaining 2 tablespoons parsley. Serve immediately.

   Makes about 4 dozen.

   Tip: Pie shells may be made 1 day in advance.